Milk Your Nuts

by Paul Jarvis

Hi there,

Let’s have a candid talk about milking nuts. Yes, it’s a running joke with myself and my ebook, but I talk about it because I care. Let me dispel some myths about making your own nut milk.

1. It’s easy. Takes me no more than 5 minutes start to finish. I put a bowl of almonds in water before I go to bed. In the morning I rinse them, blend with about 5-6x more water than nuts and strain them through a nut milk bag into a container. That’s it. I don’t bother adding anything else to it (do that later if you want, by adding: agave, maple syrup, vanilla, cacao, etc) and the whole process is over as fast as my coffee can percolate.
Squeezing out my nut sack. Homemade hemp milk.

2. It’s cheap. Cheaper than buying a carton of soy or almond milk in the store. I buy bulk nuts online for about 60-70% less than stores sell them for. In Canada, I use realrawfood, and in the US you can even order large bags of organic nuts from Amazon (I’m sure there are other suppliers). I get almost 30 1.9L mason jars of nut milk per 5lb bag of almonds, which is what, less than $2 a jar? Better than the $5/carton I could pay for organic nut milk in the store. Hopefully you’ve got a blender. So your investment is a $10 nut milk bag (which lasts a very long time – mine’s still going after 3 years).

3. It’s better. I dare you to try the best “cartoned” nut milk against some you made yourself. Yours will have at most 3-4 real ingredients. The store-bought kind is full of preservatives and other long-words that don’t sound like food.

4. There’s no waste. Yes, cartons are recyclable, but they also need to manufactured, transported and recycled, then processed all over again. It’s kind of wasteful (recycling is the least useful ‘R’ in ‘reduce, reuse, recycle’). If you order big bags of nuts, you’re not using or creating a HUGE whack of packaging. The earth with french kiss your face for using less stuff.

5. It’s funny. Think of all the jokes (most of which I’ve used to death) you can use with your friends and co-workers about making your own nut milk each week. It doesn’t get old.

So go forth and start milking nuts! And leave your best jokes below.
homemade granola with homemade nutmilk  


A Berry Manly Breakfast

I’m a guy that likes berries. Yes, they are pink and purple and red and really pretty, but who cares! There’s something sexy about them. They taste amazing, they are incredibly supple and healthy, and they make for a perfect breakfast when mixed with some nuts, seeds, dried fruit and non-dairy yogurt. I’ve been trying to start my weekdays with something a bit lighter to keep my engine running smoothly, and this regimen has me feeling great!

Pear Berry Breakfast

WHAT YOU’LL NEED (serves 2):
As always, try to get as organic and local as possible.

  • • 6 large strawberries
  • • 2 pears
  • • 1/2 cup  raspberries
  • • 1/4 cup dried goji berries
  • • 1/4 yellow raisins
  • • 1/4 raw pistachios
  • • 1/4 raw cashews
  • • 1/2 cup unsweetened, non-dairy yogurt


  1. 1. Clean and then chop the pear into long pieces
  2. 2. Rinse the fresh berries and chop the strawberries
  3. 3. Add all ingredients to a bowl and gently mix.
  4. 4. Sprinkle cinnamon on a touch of vanilla on top, if desired.

Pumpkin Pockets with Smoky Seitan, Mushroom Mousse, & Braised Apple

I tested this recipe out for thanksgiving, and it was a huge hit! It’s savory, handsome, and sophisticated. It will please vegans and non-vegans alike! Try it out at your Chrismahanukwanzarammada table!

Make these now!    ©

Make these now! ©

Continue reading below for the recipe! Read more…

Giving Thanks, and Leftovers

Marisa and David's Outrageous Kitchen. photo:

Last night was such an overwhelming food frenzy! There were more amazing dishes than I had room for on my plate or in my stomach. Last night was also a true testament to the fact that I really don’t miss any non-vegan foods! I’ll be posting the recipes for my two dishes,  in a couple of days: Smokey Seitan w/ Mushroom Mousse & Braised Apples in a Pumkin Butter Shell, & Pumpkin Pie Cookies!


I am really blessed to have such an amazing group of people in my life. I can’t tell you how revolutionary it is to be at an event overflowing with amazing drinks and food and conversation, and never have to worry once about the ingredients of anything, defending my choice to be an animal advocate, or losing interest in any conversation. From shoe designers, comic artists, TV personalities, and food-science artists – to organizers, fund-raising powerhouses, filmmakers, lifestyle experts, full-time animal rescuers, lawyers, wellness therapists and fashionistas – there was so much good karma in the room that I was high on it.

Pablo & Veronica brought their finest creations: raw, vegan, aged cheeses. Cashew Blue Cheese, Macadamia, Brazil Nut, Fennel Pollen, and 1 Year Aged Cashew Cheese were more than any cheese-lover could ask for.

Chloe's Roasted Roots, Ashely's Sweet or Savory Stuffing, & Marisa's Tofurky!

I made Smokey Seitan w/ Mushroom Mousse & Braised Apples in a Pumkin Butter Shell

I made Smokey Seitan w/ Mushroom Mousse & Braised Apples in a Pumkin Butter Shell

Marinated Seitan, and three kinds of String Beans! Photo:

I also made Pumpkin Pie Cookies!

I also made Pumpkin Pie Cookies!

Salads & Roots. Photo:

Pablo & Veronica's Raw Lasagna Terrine w/ Cashew Cream

Pablo & Veronica's Raw Lasagna Terrine w/ Cashew Cream